flank steak salad
This flank steak salad layers peppery arugula and torn herbs with juicy fresh nectarines, char-kissed flank steak, blue-cheese crumbles, toasted pecans, and a honey-sherry vinaigrette for a bold and elegant summer bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Salad
- Method: Grill
- Cuisine: American
Ingredients
steak
- 1 lb flank steak
- 1/4 cup sherry vinegar
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 garlic clove, smashed and peeled
- 2 tbsp extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
honey sherry vinaigrette
- 1/3 cup sherry vinegar
- 1 tsp dijon mustard
- 2 tbsp honey
- kosher salt
- freshly ground black pepper
- 1/2 cup extra virgin olive oil
salad
- 4 oz baby arugula (about 4 cups)
- 2 cups torn herbs (such as mint, basil, parsley)
- 1/2 cup toasted pecans
- 1/2 cup crumbled blue cheese
- 2 ripe but firm freestone nectarines, halved, pitted, and sliced
Instructions
- Place the steak in a resealable plastic bag. Whisk the vinegar, soy sauce, brown sugar, garlic, olive oil,1 teaspoon salt, and pepper in a medium bowl. Pour into the bag and seal. Toss the steak to coat and refrigerate for at least 2 hours and up to 24 hours.
- To make the salad dressing, combine vinegar, mustard, honey, ½ teaspoon salt, and some black pepper in a jar. Whisk to combine. Add olive oil and shake the jar until thick and emulsified. Taste and adjust with more salt and pepper, if needed. Store in the refrigerator.
- When ready to grill the steak, preheat a grill to medium-high heat. Remove steak from marinade, letting excess drip off. Grill for about 5 minutes per side for medium rare, turning once, or until steak is lightly charred and the thickest part of the meat registers 135°F with an instant-read thermometer.
- Transfer to a cutting board and let rest for 5 minutes. Thinly slice meat against the grain and set aside.
- To assemble salad, combine arugula, herbs, pecans, and blue cheese in a large bowl. Toss with half the dressing.
- Transfer to a serving platter and top with grilled steak and nectarines. Serve right away, passing extra dressing on the side.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 587
- Sugar: 12g
- Sodium: 328mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 25.3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6.3g
- Protein: 41g
- Cholesterol: 102mg
Find it online: https://www.withspice.com/blog/flank-steak-salad/